Thursday, January 26, 2012

Tres Leches on a Classy Paper Plate

I was craving tres leches cake last week, but it's kind of hard to come by. Sooo I decided to make my own. I have to admit that the outcome was mediocre. At first, I was going to use a recipe from a cool site, but I had different pans. I had to improvise with a different recipe. Here's the same recipe but with my recommended changes highlighted in fuschia. My Mexican friend (sounds racist but is not because I have no reason for you), Annie suggested the crema and also specifically, the La Lechera brand for condensed milk. I think it will turn out much better with this new recipe next time!

  • 5 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1.5 teaspoons baking powder
  • 1/3 cup milk
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1 pint heavy whipping cream
  • butter for greasing pan
  • flour for pan
  • 10 in round pan (2)
  • electric mixer
  • deep dishes (I used a 13x9 glass pan and I cut the baked cake to fit. you can really use whatever you have available and adapt to it)
  1. Preheat oven to 350 degrees.
  2. Separate egg yolks and egg whites into separate bowls. 1 bowl for egg whites, 1 for egg yolks, and 1 to separate the egg over to avoid ruining the egg whites batch if the yolk starts slipping in by accident.
  3. Beat the egg whites in a small bowl using an electric mixer on medium-high or high speed. Gradually add 1/4 cup of sugar until the mixture begins to firm up. Set to the side.
  4. Beat the egg yolk in a large bowl using an electric mixer on medium-high with 3/4 (instead of 1) cup of sugar until the mix is light and fluffy <-- What kind of description is this?? It's totally not light and fluffy. It will be slightly thick and not remotely "fluffy."
  5. Stir into the egg yolk mixture the baking powder, vanilla extract, 1/3 whole milk, and flour.
  6. Carefully fold the egg white mixture into the egg yolk mixture. Fold it in until it is well mixed but be careful not to overdo it.
  7. (Cold) Butter two 10 inch round pans. Layer the bottom with parchment paper roughly measured to fit the bottom of the pan. Flour the sides of the of the pans. Shake out excess flour.
  8. Pour the mixture into the pans.
  9. Bake the cake for about 20-25 minutes. Since ovens vary check the cake with a toothpick and make sure it comes out clean.
  10. Take the cake out and cool for at least 15 minutes. Run a knife around the edge of the cake to fully loosen it from the pan. Turn the cake onto a deep serving plate. Remove parchment paper. Let cakes cool.
  11. In a medium bowl mix the evaporated milk, the 1/2-3/4 of a 14 oz. can of sweetened condensed milk, and 1/4 cup of Mexican crema (instead of heavy cream).
  12. Using a fork poke holes all over the top of the cake. Very slowly pour the milk mixture over the cake. If it is not absorbing the liquid well, poke more holes into the cake. There will always be liquid left at the bottom so make sure you have a deep serving plate.
  13. Beat heavy whipping cream and 1/4-1/2 cup of sugar with an electric mixer until thick and not runny but do not overwhip
  14. Frost the cake. Add slices of fresh fruit topping if desired.
  15. It is acceptable to serve the cake immediately, however, this cake is the most delicious when it is cold and when it's been refrigerated overnight.

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